Primary Mashed Potatoes | Weblog

I not too long ago accomplished some housekeeping on the weblog, lengthy overdue; I redeveloped the classes on my sidebar navigation, to incorporate particular components (like shrimp and different sub-categories as an alternative of simply seafood), in addition to sure kinds of dishes (like soups & stews) or preparations (stress cooker recipes). I hope this makes this web site slightly extra user-friendly, and please make sure you share any suggestions within the feedback under.

Within the spirit of housekeeping, I not too long ago realized that there are some very fundamental recipes lacking from the pages of this weblog. Some are apparent; I don’t count on to ever present a tutorial on the right way to fry bacon, or the right way to slice an onion, as there are a lot of glorious blogs devoted to kitchen fundamentals. However others are such a elementary a part of my on a regular basis cooking that their absences have been missed. One such recipe is at this time’s submit, for fundamental mashed potatoes.

I grew up with mashed potatoes as a staple starch. Right now’s recipe is similar to my mother’s fundamental approach: boil some potatoes, then drain and mash them up with a bunch of butter and cream. Though to be sincere, I’m a product of the Eighties (knee-deep within the low-fat craze), so our potatoes have been doubtless made with (yikes!) margarine and (ick!) 2% milk. I’m completely happy to report that after spending time with my dad and mom the opposite week, they’re again on actual butter and cream.

Right now’s recipe comes from the pages of Deep Dish: Season One, the undertaking I launched with my pal Tony Federico this previous Might. In it, we discover a basic American meal – Meatloaf – and construct a historical past lesson, radio present, and complete recipe eBook to discover the ins and outs of 1 celebrated dinner.

One final little bit of housekeeping – I’m disenchanted to report that the corporate behind my iOS/Android app will probably be shuttering their providers, and my app will not work after the New Yr. After spending some weeks researching alternate options, I’ve not been capable of finding an answer that matches my funds. One in all my targets is to be taught programming code properly sufficient to develop my very own app, however that’ll be a while from now – I nonetheless want to complete writing cookbook #3! So for now, please settle for my apologies, and I hope you’ve loved your time with my app.

Primary Mashed Potatoes (Gluten-free, Primal, Paleo, Good Well being Weight loss plan, Whole30)

3 lbs russet potatoes, peeled and minimize into 1” chunks
4 tbsp butter
2 tsp kosher salt, extra to style
1 tsp white pepper, extra to style
about 1/2 cup heavy cream

1. Place the potatoes in a big stockpot and fill with sufficient water to cowl the potatoes by 1”. Deliver to a boil over excessive warmth, then scale back warmth to medium and simmer till fork-tender, about quarter-hour.

2. Pressure the potatoes and return them to the stockpot; return the stockpot to the heated burner you used to boil the potatoes. Stir within the butter, salt, and pepper, then mash with a hand masher or whisk till properly blended and fluffy, stirring in cream as you go to create fluffy, creamy potatoes. Don’t over-mash the potatoes, which can end in a gluey texture. After getting the best consistency, add extra salt and pepper to style. Cowl and put aside till you might be able to serve them.

** For added taste, roast garlic so as to add to the potatoes while you add the butter. To take action, minimize 1/4” off the highest of a head of garlic. Place the garlic on a sheet of aluminum foil, drizzle with 1 tbsp olive oil, and loosely wrap right into a teardrop form. Roast for 45 minutes, then verify for doneness by squeezing the perimeters of the garlic, which ought to be mushy. Squeeze out the garlic cloves and add to the potatoes.

** For lactose-free (Whole30) potatoes, use ghee as an alternative of butter and substitute the cream with 1/4 cup every rooster broth and coconut milk. For dairy-free potatoes, use olive oil as an alternative of butter and substitute the cream with 1/4 cup every rooster broth and coconut milk.